This apple Bundt cake is delicious and healthy, and it’s perfect for fall.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- 2 cups apples – peeled, cored and diced
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 cups white sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 2 ½ teaspoons vanilla extract
- 4 large eggs
- 1 cup chopped walnuts
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan. Combine diced apples, 1 tablespoon white sugar, and 1 teaspoon cinnamon in a medium bowl; set aside. Sift together flour, baking powder, and salt; set aside.
- Combine 2 cups white sugar, oil, orange juice, vanilla, and eggs in a large bowl; beat with an electric mixer at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
- Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners’ sugar.
Nutrition Facts
| Calories | 522 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 235 mg |
| Sugars | 40 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very sweet. I followed directions to a T, and baked for 60 min, but it was severely underbaked… after cooling, I removed it from the bundt, and within 15 min, it flopped in half. Just put it back in the oven to try to spare the disaster… it’s too bad, I was intending on serving with a Christmas dinner.
This was delicious! Flavor, density, moistness! My family raved. The only changes I made were to add fresh cranberries instead of apples, and for the glaze I mixed OJ and powdered sugar. Amazing!
I tried to make this with a little more apple as the reviews stated. Th amount of batter this made was not nearly enough to layer the layers. After 120 minutes of baking, I just have a gooey mess. Trying to bake longer now and will see how this turns out. Not good so far.
2/17/21: This was fabulous and got rave reviews from family. As suggested by other reviewers I added another cup of finely diced apples (4 cups total) as well as about 3/4 tsp. cloves and generous tsp. of cinnamon. Definite keeper!
As some suggested, I folded the apples and nuts into the batter and proceeded to bake the cake. It was very moist and tasty. Mine needed to bake longer than the recipe said. I used a toothpick and it came out clean. It had not baked fully on top,though. When it was inverted onto a serving platter and then served, the bottom (originally the top) was not quite done. Maybe because I had added extra apples? I will do this again as it was very tasty, I will just bake a little longer the next time.
I have been making this recipe for over 40 years. A coworker had shared it with me and its one of my most treasured recipes
I made 1 1/2 batches so I could share. This cake got rave reviews from everyone. I cooked the apple/sugar/cinnamon mixture first because my apples were firm and tart. The only problem I had was removing it from the Bundt pan. By layering the apples it created a weak area that came off. Not a problem… just dusted the end product with powdered sugar. The smaller cakes I added were in individual pans and I sprinkled the tops of those with coarse sugar before baking. This cake has a thick, dense crust but it’s a flavorful crust that was enjoyable. I went heavy on the walnuts too. This is a great recipe that I will use again.
I total disaster ! I have never had a problem with Bundt cakes until this one. It came out of the mold in pieces ,took over an hour to cook, and the apples were more applesauce than nice pieces of apples. Bless his heart, dear hubby decided to eat it out of the pan ! He said he didn’t care what it looked like. Since he helped make it he would eat it no matter what !
I used 3 Granny Smith apples, added 1/2 tsp nutmeg, increased cinnamon to 1 1/2 tsp and used 1 TBS brown sugar. Everyone loved it!
This is the best Apple Bunt Cake I’ve ever made. I like it with Caramel Sauce. It is so moist it’s like my mouth was having a party….
It turned out amazing
it’s a 3 bowl cake which is lovely when done. My office mates loved it.
Changed oil to 1 1/3 cup of unsalted butter Sprayed pan with bakers spray then dusted pan with coarse sugar
Perfect fall cake, easy to make and delicious for thanksgiving celebration thanks for sharing.
3 cups apple 1/2 cup oil 1/2 cup applesauce 1 cup white sugar 1/2 cup brown sugar
I made it exactly as the recipe said and it was really good. The family couldn’t wait to try it. I will be making this recipe again but this time going to try adding some fruits in. Thanks for sharing. great recipe.
I used Grand Marnier orange flavored liqueur instead of orange juice. (So sad that I have booze, but no O.J.).
Wow easy to make and it was a hit with the family. I substituted 1/2 c of granulated sugar for light brown. I didn’t have walnuts so I used pecans. Next time I think I might use more apples. Loved finding them!
I follow the recipe exactly. Perfect every time.
I made this vegan, by substituting aquafaba for eggs. Like other reviewers, I also substituted applesauce for half the oil , used 3 apples educed the sugar to 1 1/4 C of mostly brown sugar, and added 1/4 t cloves. I’m not sure how long I baked it for, but over one hour @ 350.
This is fabulous! Added 1 tsp of cinnamon to the batter and a dash of nutmeg. Doubled cubed apples to 4 cups, and mixed into the batter, rather than layering. Perfection!